From Boxed to Delicious Beef Stock | Chef Jean-Pierre

Well hello there friends, today a different kind of show. I am going to show you how to take this tasteless, vegetable-less, flavourful-less, store-bought broth into this amazing, full of flavour, full of beautiful texture, amazing vegetables flavour, in a few minutes of cooking. I promise you, it takes a while to cook, but the cooking actually takes only a few minutes. I promise you. Stay tuned for all of you that love to make sauces, all of you that like to make soup, this is a must to have in your freezer. Stay tuned, I'm going to show you exactly how to do it. Look how gorgeous that is. Well hello there friend, today a different kind of video. I want to show you, because everybody needs to know how to make a beef stock, and everybody's telling me, I don't have 24 hours to make a beef stock. I understand it. I'll tell you what I did. I went at the store and I bought some beef broth, already made. Now don't think this is my favourite one, I'm going to make another video about testing which one is the best out there. Let's call it beef broth for now until we make another video so we can test them all. Beef broth you buy at the store. So here's what they look like. So today's video is how to turn this into this. Without spending all day in the kitchen cooking. As a matter of fact it's going to require 5-10 minutes of cooking. Put it on the stove and forget about it for a few hours. Then you'll strain it and you'll have yourself a beautiful beef broth. So let me show you how to do it. The only thing we're going to do, the only thing we're going to cook, is we're going to cook some onion. Because we've got to caramelise some onion. That's the only thing we're going to cook. The rest of it, really really easy my friends. We're going to caramelise those onion until they're beautiful caramelisation, nice colour to it. And then we're going to cook them. We're going to cook them with celery, leeks, carrots, tomato paste, black pepper, fresh thyme and tomato puree. Now some people do not like tomatoey product in their beef stock. Don't put the tomato product on it. You can still do it. You can still increase the flavour of this broth into this. But I promise you, you try to make this one time and I promise you you're going to stick with it. So the idea is to make enough, you put it in a small container, put it in the freezer. Because at the end of the day you want to make a good soup, you want to make a good sauce, you need a good stock. And I'm sorry to tell you friends, but the stock you buy at the store are pretty pitiful. They're pretty not good. Pretty not good. What kind of English is that? You have to buy yourself a low sodium product. So you look, be careful, because some of them have a ridiculous amount of sodium. Two, three hundred milligrams of sodium per cup. So you buy a low sodium product. And in a stock, remember, we don't add salt and pepper. Stocks have no salt, no pepper. So then you can add the salt and pepper in the soup, in the sauce, in whatever dish you're making. Because if you already put salt and pepper in a stock, and then you have a dish where you're putting soy sauce or product with salt in it, it's going to be overly salty. So a stock is not a chicken soup. It's not a beef soup. It's a stock, it's the broth you make a dish with. So salt and pepper goes in a dish. So, all right, while those oignons are caramelizing, we're not going to pay attention to them too much. We're going to look at this pot right here. So we're going to look at this pot right here that I got. Okay, and we're going to fill it up. So, leeks. Believe it or not, folks, this is one leek. And I use the whole thing because I'm going to cook it for, normally we don't use the green part of the leek because it's very bitter. But when you cook stock and you're going to cook it for a few hours, all the acidity, all the bitterness is going to escape, so not to worry. So we're going to take our leeks. We're going to put them at the bottom of the pot. Now, I cut them in half and then I cut them into little pieces and I put them in a bowl of water and I really rinse them because usually they have a lot of salt. Celery, I use the whole thing. Cut it up into little pieces, I use the whole thing. Carrots, I wash them very carefully, but I don't peel them. I don't peel them because they got a lot of flavor in the skin. Put that right in there. And I write, I will write the exact measurement, but you see it's about what? Three, four cups of carrots, about two and a half pounds of this. One big celery, one big leek. Now my leek was like, not a big one. You might want to use two leeks, okay? Fresh thyme. Don't worry about chopping anything. Just put it in here like that. Twenty-three peppercorn. Just a few peppercorn. All right? Don't worry about how many you put in. We're going to continue sautéing those guys. We're going to put a can of tomato puree. Like I say, you don't like the tomato product in yours? Don't worry. Do not put the tomato puree in it. It's really, really up to you. We're going to cook them up. Now remember, I'm using a twelve quart pot. So if you don't have a twelve quart pot, adjust approximately. And then we're going to put the store-bought beef broth. That's a store-bought right there. Okay? I just bought this. When I was at the store, I was hoping nobody would see me. Because you know, I know a lot of people in the area in the grocery store, they always look at my shopping cart. What the chef is buying today? So I don't want them to think I'm buying chicken store-bought today. If I was ready, in case somebody would ask me, they would say, what are you buying? Beef broth already made. I thought you made your own. I would say, yeah, but I'm making a special video on YouTube and I'm showing the people how to use it. So, so far I've got one, two, I already put one, that's three. And now I'm going to put my fourth one in there. And the fourth one is just about to cover. So you'll have to adjust your recipe, my friends. The idea is to cover the vegetables. Okay, so let's go back to the quantity because it's really important. I got the onion to put in. The idea is, is how much do we put in? You put enough to cover the vegetables. Whatever amount that may be in your, oh, mamma mia, I forgot to put the tomato puree, paste. The tomato paste is what's going to give our broth, our stock, a beautiful consistency. And a consistency so we don't have like a liquid. We have a little more of a consistency and a paste. Now, the secret here, folks, remember no salt and pepper, just a little black pepper. It doesn't season very much. The idea here now, so, so far, you notice I haven't cooked anything, really. I haven't done a thing. I'm just waiting for those guys to caramelize. We're going to put them in. The idea is to bring this to boil. Bring it to boil. We're going to be doing it eventually. Bring it to boil and then reduce as minute it's boiling. Boom. Reduce it very slowly and make sure Then you shake the bottom to make sure it is. So you take yourself a big spoon. You take yourself a big spoon and you're going to bottom every so often, but very low heat. I would put it on an electric stove, two gas stove, very low flame. And every hour, just check it and make sure it doesn't stick in the bottom. I would be you, I'd be cooking this for about four or five hours. You don't have to do nothing. All you got to do is once in a while, give it a little shake. And then in a few hours, in a few hours from now, when we're done, we're going to strain that whole thing. And you'll see, we're going to have this beautiful broth. In that case, what do you do with it? You put it in a, in small container, two cup, three cup, four cup container, whatever it is you're using. Put it in the freezer. 17 years, it'll be good in the freezer. Very simple, my friends. Okay. So what I'm going to do, I'm going to continue sautéing them on you. And when they're beautiful golden brown, we're going to put them in. And then I'm going to turn this in. I'm going to let it cook for five hours, which means I will see you guys in five hours from now. So don't go anywhere. We'll see you in five hours. Okay. I make, I make them back later on. I'm going to put them in there, but we'll see you when the thing is cooked so I can strain it and you can see what it looks like. Okay. We'll see you in a few minutes. All right, friends. I wanted to show you before I put them in, how caramelized those onions are. Look at them. Don't be afraid. Don't be afraid if they turn a little dark, dark, dark. I don't care. I promise you. It's very important to get them super, super, super caramelized. Okay. They're going to give a beautiful color. They're going to give a beautiful flavor. We're going to take them and we're going to put them right in there, my friends. Okay. Now, of course, for those of you that are like, oh, there's not a beef stock. You want to see a real beef stock, friends? I'll tell you where you go. You go right in my China and go to the original beef stock and you know how to make it with the bones and all that. But not everybody's got time to do the bones and they don't want to do it. So this is a quick fix. Okay, friends. This is not going to be like the original beef stock, but this is taking what you buy that is mediocre at best and make it really good. All right, friends. So here's what we're going to do now. We'll take the flat pan out of the heat. We are going to bring this to boil again, remember, and then we're going to cook it for four or five hours. Very, very low heat. Bloop, bloop, bloop, bloop. No, bloop, bloop, bloop, bloop, bloop, bloop. In other words, you'll make a mess all over your stove and you'll burn the bottom and you'll evaporate too much. You don't need to. So just slowly. You'll see. Bloop, bloop. Not, not. I don't got it yet. I don't got it. Mamma mia. Sometime I don't know. I just want to see a little bloop, bloop, bloop, bloop. Okay. Very little. All right. And don't worry about it. But if you have it once in a while, go in there, you know, when you're in the kitchen, keep the cats and the dog out of the kitchen because they like this. And it'll be perfect. All right. So we're going to cook it. And when it's done, I'm going to show you how I'm going to strain it all. And we're going to show you the result. Then you'll see. It's beautiful. All right. We'll see you when it's all done. Well, we are back, friends. It's been about five, six hours. I didn't do much. Just once in a while. Just check the bottom to make sure it wasn't. And if you can see, we got some reduction here. You see where we're from. Remember, that thing was all the way down to the top, right? And I cooked it very, very, very low. I promise you. Very little. Okay. Not enough. Over there. Otherwise you lose too much. But look, even going very little, if you could smell it, you'd be amazed. Then you started with a store-bought product and you got this. I'm telling you guys, you guys are going to love this. Okay. And see? So look, how do you know if it's ready? Well, first of all, you're going to cook four or five hours. I'll tell you. Okay. But just in case you wanted to make sure you want to grab your carrots and you want to be able to squeeze them. You see? The carrots are going to be the last thing that's going to cook. Okay. And when they're like this, you know they're good. Right? All right. So you got a lot of straining to do in here, friends. And I know some of you are going to say, oh, we're going to make vegetable soup. Trust me. There's no more flavor in them carrots and celery and onion and leek. No more flavor. But it makes you happy. You go ahead and grind them up and make something out of it. So now what do we do? We want to strain all the solids out of there. You know, if in a commercial kitchen, you take a big colander similar to this and you pour it all in there and you grab the juice underneath. It's easy. If you don't have a big thing like that, you can just take a regular spoon with holes in it and you do it like this. Right? Now, I certainly wouldn't throw those out, the vegetables out, because you can use it as compost or you can grind it up and mix it up with your dog food. I'm going to hear some people say, oh, no good for the dog. I don't know what's no good. Maybe the peppercorn. Well, you know, we're going to strain them out right there. And all you do right there, friends, look, all you do right there is you squeeze it. OK, you squeeze it all. Take your time. Take your time. That's like good juices right there. It's right. And then what you could do is strain them all. And as a secondary because you may have a secondary way to capture some of the juice. I put it right in my colander right there. All right. And I do it again and I do it again and I do it again. And if you leave this long enough, you can mix it up really good and you'll see you'll get more delicious juice out of it. So I'm going to do all this and then we're going to come back and I'm going to show you we're going to compare the before and after. So I'll be right back. All right, friends, I'm back again this time all strained. Kitchen is clean. It's a little bit messy. Look at this. Look at this, friends. Think about something. We went from this to this. I know you're not here. You can't smell it. But I promise you, my friends, if you were here and you could smell this, you would think you just cooked 24 hours of beef. So it's quite amazing how much flavor you get out of the vegetables if you take the time to cook them. Remember to make a good sauce, to make a good soup, you need a stock. Not everybody's got time to roast the bone and do all that stuff. But if you really want to make a good soup or a good stock, friends, this is the this is the beef version. I'm going to do the same with the chicken version and I'll do the same for the vegetable version. So everybody's happy. Very simple to do. Remember, you got to try to do this. And now what do you look? I started with about six. Let me see. I started with three and a half, four, three and a half quarts. And I end up I have just a little bit under three quarts with all the vegetables, with the reduction we got, we still got about three quarts. Now what do you do with this? Well, the best thing to do, friends, I take it, I put it in a 16 ounce container or 32 ounce container and I freeze them. They freeze for 17 years, approximately. Now, really, they freeze a long time. Now, remember, folks, this is not a soup you can eat as a soup because it tastes so delicious. It's got no salt and pepper. Remember, we never salt and pepper. We just put the black peppercorn for flavor, but it's not for pepper, for seasoning. Salt and pepper, you put that when the soup and the sauce you're going to make. So this is black. I promise you, sir, this I could not drink. I couldn't drink it. But this, I'll make a soup out of this. It'll be delicious. You got to try. This is a wonderful thing to do. I promise you, for those of you that cook, you got to try to make this. It's taking a product that, as far as I'm concerned, is very poor quality into something that is as high of a quality as you can make without roasting the bones and that. And it's wonderful. I hope you try it. I hope you enjoyed the segment. Remember, give us a thumbs up. Don't forget to subscribe to the channel if you're not already subscribed. 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